Lemongrass turkey and rice noodle lettuce cups with coconut curry

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemongrass turkey and rice noodle lettuce cups with coconut curry

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 640 Calories/Serving

15–20 Minutes (Conventional oven)

6 Minutes (Microwave oven)

Bright lemongrass, grated ginger, a sweet and savory curry sauce, and rice noodles take these Thai-inspired lettuce cups from appetizer to main-course territory.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • In your bag:
  • Lemongrass turkey (ground turkey - organic onions - crushed tomatoes - lemongrass blend [lemongrass - extra virgin olive oil - organic garlic - organic ginger] - turmeric - kosher salt)
  • Flat rice noodles (rice noodles - extra virgin olive oil)
  • Organic shredded cabbage
  • Organic baby iceberg lettuce
  • Sunbasket coconut curry (coconut milk - ginger - garlic - gluten-free tamari - fish sauce - turmeric)
  • Organic lime
  • Pickled shredded carrots (organic carrots - rice vinegar)
  • Fried shallots

Nutrition per serving

Calories 640, Total Fat 39g (50% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1360mg (59% DV), Total Carb. 48g (17% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Fish (anchovy), Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Heat the lettuce cup filling

Choose your heating method 

Our chefs think this cooks best in the microwave.

  • Conventional oven  | 15–20 minutes

Heat the oven to 425°F. 

Transfer the lemongrass turkey, noodles, and cabbage into an ovenproof dish, mix, and sprinkle with 2 tablespoons water. Cover with foil and bake for 10 minutes. Stir, re-cover, and bake for 5 to 10 minutes more, or until heated through. 


  • Microwave oven  | 6 minutes

Transfer the lemongrass turkey, noodles, and cabbage into a microwave safe dish, mix, and sprinkle with 2 tablespoons water. Place a damp paper towel over the top and microwave for 3 minutes. Stir, re-cover, and microwave for 3 minutes more, or until heated through.  


While the filling is heating, prepare the remaining ingredients. 


Prep the lettuce and toppings

  • Trim the root end from the lettuce; separate the leaves.
  • Stir the coconut curry. 
  • Cut the lime into wedges.


Season the filling to taste with salt and pepper. Transfer the lettuce leaves to individual plates, top with the filling, and drizzle with the coconut curry. Garnish with the pickled carrots and fried shallots and serve with the lime wedges.  


Ovens may vary. The foods in your tray have been prepared for you to enjoy fresh; do not freeze. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.